Greg Larson

Greg Larson appoaches everything with a can-do attitude at Notre Dame.

Why Selected?

Jim Yarbrough, senior associate director of food services, says: Greg completed an ACF apprenticeship program here at Notre Dame in January of 2007. He excelled in the program and upon completion was promoted to floor chef, which is the equivalent of sous chef. Greg takes existing processes and looks for ways to improve them. In our North Dining Hall, where he works, he was instrumental in developing a Sub-Continental concept including Indian and Pakistani dishes. Greg approaches everything with a “can-do” attitude. He is passionate about the culinary arts and teaches other staff every day in his area of responsibility.

Details

Unit Chef, Notre Dame University, Notre Dame, IN
Age: 29
Education: Certificate from the American Culinary Federation and an associate’s degree in hospitality administration from Ivy Tech Community College of Indiana, South Bend
Years at organization: 8

Get to know

Q. What has been your proudest accomplishment?

Getting my current job. My goal when I was starting out was to get a job where I was responsible for things. This was the first job I’ve had where I felt like I had to really earn it.

Q. What would you say you excel at over more seasoned colleagues?

I think I am more of a risk taker. I’m not afraid to make mistakes and try new things. I don’t know if it’s ambition or just a level of naiveté, but I want to take on all these challenges and just make an impact in every aspect of the dining hall.

Q. What's the best career advice you've been given?

There was older chef who worked here and he told me “when you stop learning, you stop growing.” At first, I thought it was kind of a cliché, but he sat down with me right before he was about to retire and he showed me a log he kept of his entire career and life. It showed who he was as a chef and showed all the opportunities he took to keep learning. I think that really changed my way of thinking.
 

Q. What's been the biggest challenge you've had to overcome?

Managing people. I had to discipline people who throughout my apprenticeship had taught me things. At that time I was afraid to make mistakes because I didn’t want to look weak. That was a very difficult process.
 

Q. What's been your most rewarding moment?

I just took an advisory role for an apprentice, which is how I got started. I was taking him around to introduce him to some of the other chefs on campus. When I introduced the new guy to this other chef who was an apprentice with me, he told the new apprentice that he was very lucky to have me as his adviser. That was really rewarding to me because I didn’t really realize the impact I’d had on people.
 

Q. What would you like to accomplish in your career in the next two years?

My first goal is to become a certified executive chef from the ACF. My second goal is that I want to start traveling more to learn different cooking styles.

Under 30

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources